Which part of the scallion has better taste?

Both the white and green parts of a scallion have distinctive flavors and are used in cooking for different purposes. Here are their taste differences:

1. Green Parts (Scallion Tops):

- Mild Onion Flavor: The green parts of the scallion have a mild oniony taste. They lack the strong pungent flavor of mature onions and are often described as having a fresh, green, and slightly sweet flavor.

- Versatile Use: The green parts are commonly used as a garnish or added raw to dishes like salads, sandwiches, soups, and noodle bowls to enhance their visual appeal and add a light oniony note.

- Fragility: The green parts are more delicate and wilt quickly when cooked. They are best used fresh, just before serving, to retain their flavor and texture.

2. White Parts (Scallion Bulbs):

- Stronger Onion Flavor: Compared to the green parts, the white parts have a more pronounced onion flavor. The closer to the bulb, the more intense the oniony taste becomes.

- Cooking Versatility: The white parts of scallions are often used in cooking as they hold up better to heat compared to the green parts. They can be stir-fried, sautéed, added to sauces and soups, or used as a base for stocks.

- Robust Texture: The white parts have a crunchy texture, especially when cut into thin slices or rings, and can add a pleasant textural element to dishes.

In summary, the green parts of scallions have a mild, fresh, and slightly sweet flavor, while the white parts have a stronger oniony taste. The choice of which part to use depends on the desired level of onion flavor and the cooking application.